1-2 Tsp of yellow curry powder (Miriam likes it light so I used 1 tsp but either way it’s great)

1/4 inch knob of ginger sliced thin and chopped

…..George’s recipe called for a can of tomatoes, but those are night shades and

cause inflammation for me, so I skipped the tomatoes. I also prefer not to use canned veggies

1 handful of chopped fresh cilantro

**Chef Secret for bean and legume cooking** Add several strips of seaweed to the beans when you add all the other ingredients. The seaweed helps you not have gas when you eat the beans. Who knew? Our restaurant customers never knew but always appreciated it!

A.) Rinse lentils and set aside.

B.) Chop onions and garlic and let sit 5 minutes to allow the allicin to form, (healing good stuff)

…..Now George cooked his on the stove in about 30 minutes of simmering, I used the slow cooker and

set it and left it about an hour.

C.) Put all the ingredients except the kale and the cilantro in the add to the slow cooker and turn on High.

D.) I always boil the water before I put it in the slow cooker, it cooks way faster that way!. Add water

E.) After 30 minutes turn on low and toss in the kale and the cilantro and 10 minutes later you are ready to roll!! I like to

add a couple of squirts of Braggs Liquid Aminos on top and stir in for a bit of savoriness or a couple grinds of

the Celtic Sea Salt from Selina Naturally.

*Health Tip*

If you can eat up to 1 cup of kale a day you will add so many wonderful nutrients and help your body detox even at a cellular level getting rid of all the gunk we pick up during the day. Whether from outside or especially from what we eat. Very helpful with glaucoma as kale is full of lutein a carotenoid nutrient. Actually kale and collards are the highest in lutein and Kale helps protect different parts of the eye from light damage and oxygen damage.

Also Kale and lentils are high in Vitamin B-6 which helps with the nervous system and brain function. If you can lightly cook or steam the Kale the nutrients are more readily available for the body and will also help lower bad cholesterol and raise good cholesterol.

That’s why we suggest adding the kale at the end of the cook cycle in the soup.

If you prefer to use the Hot Splash of Canary Island Garlic and Herb Olive Oil or the Lime, those are also fantastic the Hot brings a little warmth to the curry and the lime adds a little zip to the soup. Enjoy!